I converted to wholegrain pancakes years ago after encountering the recipe in that old vegetarian cookbook standby: Laurel's Kitchen. The oatmeal pancake recipe therein surpasses any I've come across before or since. She uses 2c rolled oats and 1/2c wholewheat flour. Add 1.25 c milk to the oats and let them sit for at least 5 mins, add 1T oil and 2 eggs. Mix. Add 1/2 c wholewheat flour, 1T brown sugar, 1t baking powder 1.4t salt. Light, airy, delicious. BEST. PANCAKES. EVER! I'll certainly give this one a go tho and see how it compares.
It's true. The secret to making ANYTHING whole wheat - whether it's bread, pancakes, muffins, whatever - is to soak the flour overnight. The dough is 100% better if you do as the gluten is stretchable AND it tastes better.
Hi Kristen. I sometimes soak old fashioned oats overnight then add them to my buttermilk recipe. I think combining the oats with whole wheat will give it an interesting texture. Thanks.
I don’t even like Pancakes. What I really like are your wonderful recipes and videos. You are always the star of the show in my book. If I could make like maybe one Pancake I might try this.
Hi Kristen, do you know why the soaking overnight doesn't develop gluten like the autolyse stage for bread making? Is it because there are so much liquid relative to flour?
I wonder if this would work when making gluten free pancakes? I rarely make (or eat!) them because they end up so dense and grainy tasting and not remotely light or fluffy.
@Food52 - are you quite certain the recipe calls for baking SODA, and not ANY baking POWDER? I ask because the majority of pancake recipes require baking powder and not soda and my last batch of pancakes came out flat.
Hi Rainer! While that's not something we're able to do right now, we love the suggestion and will keep it in mind! In the meantime, if there's something specifically you're looking for, feel free to ask here or browse our Shop: food52.com/shop
I tried this method. The result was not better than my go-to recipe. You have to mix more ant that gives you gummy pancakes. I prefer light and fluffy pancakes even with some of the whole grain texture. Next time I’ll try combining with soaked oats.
I have three. None of them are metal. They are all different. My favorite is whichever one I see first. My logic is I need spatula, I see spatula, I use spatula. I have three because sometimes I can't find it. With three I'm always guaranteed to find one
I converted to wholegrain pancakes years ago after encountering the recipe in that old vegetarian cookbook standby: Laurel's Kitchen. The oatmeal pancake recipe therein surpasses any I've come across before or since. She uses 2c rolled oats and 1/2c wholewheat flour. Add 1.25 c milk to the oats and let them sit for at least 5 mins, add 1T oil and 2 eggs. Mix. Add 1/2 c wholewheat flour, 1T brown sugar, 1t baking powder 1.4t salt. Light, airy, delicious. BEST. PANCAKES. EVER! I'll certainly give this one a go tho and see how it compares.
@Kathryn Jordan I'm going to try this recipe with the exception I will soak both the oats and whole wheat together overnight.
Bravo! I just made this. Completely eyeballed all the ingredients and it still turned out, I'm swooning. I've never had pancakes before apparently.
It's true. The secret to making ANYTHING whole wheat - whether it's bread, pancakes, muffins, whatever - is to soak the flour overnight. The dough is 100% better if you do as the gluten is stretchable AND it tastes better.
I love the spatula tour!
Hi Kristen. I sometimes soak old fashioned oats overnight then add them to my buttermilk recipe. I think combining the oats with whole wheat will give it an interesting texture. Thanks.
These are some practical pancakes...perfect!
I don’t even like Pancakes. What I really like are your wonderful recipes and videos. You are always the star of the show in my book. If I could make like maybe one Pancake I might try this.
I will grind hard white wheat berries and make pancakes this weekend
I have been looking for this thank you so ❤
I love his cookbook!
You have a lovely calming voice ❤❤
I have the same spatula!! Also grew up with it!!
My Mom had a pink one and bought my brothers and I all blue ones recently!!
💕
Where's it from? It really looks like the perfect pancake flipper.
Thank you for sharing I love pancakes
Try using keifer for your over night soak
Bravo!
I grew up on yeast-risen whole wheat pancakes. The only way to go.
Omg that sounds so good!
Always enjoy watching you!
What brand of spatula??
Saw he did a whole grain rye version also. Sounds Yummo 🌾🥞😋
Great recipe! Could I do this with oat milk?
Hi Kristen, do you know why the soaking overnight doesn't develop gluten like the autolyse stage for bread making? Is it because there are so much liquid relative to flour?
I grew up with that same spatula! Ours was yellow!
@Kristen Miglore Oh thanks! I was heartbroken when it broke...
May I ask where you got that flour spoon? That is exactly what I have been looking for!
I like my RADA spatula, just the right size.
I wonder if this would work when making gluten free pancakes? I rarely make (or eat!) them because they end up so dense and grainy tasting and not remotely light or fluffy.
I know I am strange but I don't like light fluffy pancakes, I want texture and flavor. I add old fashioned oats and cornmeal.
@Food52 - are you quite certain the recipe calls for baking SODA, and not ANY baking POWDER? I ask because the majority of pancake recipes require baking powder and not soda and my last batch of pancakes came out flat.
could you also provide links to the tools you use? It would be nice to look up, what the "features" of them are.
Hi Rainer! While that's not something we're able to do right now, we love the suggestion and will keep it in mind! In the meantime, if there's something specifically you're looking for, feel free to ask here or browse our Shop: food52.com/shop
I don't know what masochists are making pancakes in a cast iron... gotta go with a nonstick griddle, so convenient, so many pancakes at once.
Some people like their pancakes with crispy edges and cast iron cooks them so much faster
Cast iron IS non-stick when it is seasoned properly: th-cam.com/video/p_LfcDPJ83A/w-d-xo.html
Could you whisk the egg whites for a little more fluffiness.
If not using sourdough or buttermilk why not use baking powder!
Hey guys home 🏠 kitchen look taste of your pancake 🥞 with ice coffee ☕ on You Tube Food52 as I like enjoying your pancake 🥞.
What kind of spatula is that?
@Kristen Miglore thanks!!
They figured out the soaking of the whole wheat flour in milk a few years ago on America’s Test Kitchen.
I tried this method. The result was not better than my go-to recipe. You have to mix more ant that gives you gummy pancakes. I prefer light and fluffy pancakes even with some of the whole grain texture. Next time I’ll try combining with soaked oats.
What is your favorite nonstick pan?
I have three. None of them are metal. They are all different. My favorite is whichever one I see first. My logic is I need spatula, I see spatula, I use spatula. I have three because sometimes I can't find it. With three I'm always guaranteed to find one
@Kristen Miglore oh, now I know why I couldn't find it in the first place!
First